Back to Mooi Jie Kitchen Puchong

Post by Chiefeater VK

Sometimes the most memorable dish isn’t necessarily the best one on the table. At Mooi Jie Kitchen Puchong, it was the Steamed Salted Fish Pork Patty that got us talking—not because it disappointed, but because it tasted very different from the Cantonese version I am used to.

We started dinner with three dishes: the steamed pork patty, Kam Heong lala and a plate of sweet potato leaves. After polishing off those dishes, we decided to order an additional plate of Nam Yue Fried Chicken, which turned out to be a worthwhile decision.

The steamed pork patty immediately stood out. Unlike the lighter Cantonese interpretation that I’m accustomed to, Mooi Jie Kitchen’s version was noticeably darker in colour and carried a much stronger salted fish flavour. The salted fish wasn’t simply there to enhance the minced pork—it became the dominant flavour of the dish. Those who enjoy a robust Hakka-style interpretation may appreciate this bolder approach, but for my palate, it was a little overpowering and lacked the balance I usually look for in this classic comfort dish.

The Kam Heong lala was the highlight of the evening. The clams were fresh (although small) and generously coated in an aromatic Kam Heong sauce filled with curry leaves, dried chillies and fragrant spices. It was the best dish of the evening.

The sweet potato leaves provided a welcome contrast to the richer dishes. Cooked just enough to retain their freshness and vibrant green colour, they were lightly seasoned and not overly oily, making them an ideal accompaniment to the stronger flavours elsewhere on the table.

After finishing the first three dishes, we felt confident enough in the kitchen to order another plate. The Nam Yue Fried Chicken arrived with an appetising golden-brown exterior and a crisp coating that wasn’t greasy. I over ordered and could not finish the chicken so I doggy bagged it home. It turned out to be good snack for dinner the following night.

Mooi Jie Kitchen doesn’t try to be an upmarket tai chow restaurant. Instead, it focuses on honest, comforting cooking with flavours that occasionally lean towards a stronger Hakka influence. While I personally preferred a more balanced salted fish pork patty, the overall meal was enjoyable, and the consistency across the four dishes left us satisfied enough to leave with plans to return and explore more of the menu.

Pricing

Steamed Salted Fish Pork Patty – RM25.00
Kam Heong Lala – RM25.00
Sweet Potato Leaves – RM17.00
Nam Yue Fried Chicken – RM35.00

MVX Summary

MVX Score: 7.8/10

M – Meal Value
Four well-executed tai chow dishes made for a satisfying dinner. While the steamed pork patty’s strong salted fish profile wasn’t entirely to my taste, the Kam Heong lala, vegetables and Nam Yue chicken all delivered enjoyable flavours that made the meal worthwhile.
Score: 8.1/10

V – Venue & Vibes
Mooi Jie Kitchen offers a comfortable neighbourhood tai chow experience without unnecessary frills.
Score: 7.0/10

X – X-Factor
The restaurant’s stronger Hakka interpretation of familiar dishes gives it a distinct identity. The Nam Yue Fried Chicken and Kam Heong lala stood out as dishes worth returning for.
Score: 8.2/10

Business Hours

Opens Daily
11:00 am to 03:00 pm
05:00 pm to 10:00 pm